Besides drinking copious amounts of beer and whiskey, another St. Paddy's tradition is eating corned beef and cabbage. And last week I posted a cocktail that combines them all. And at the bottom I included a new twist on the traditional corned beef and cabbage recipe. So in case you missed it, here it is.

It's the creation of Chef Richard Blais, and it features Michael Collins whiskey in the marinade, adding a new dimension of Irish to the dish. It's incredibly easy to make, and since it just needs to sit in the oven for 8-10 you'll have plenty of time to drink while waiting.

Chef Richard Blais' Corned Beef Cooked in Michael Collins Whiskey with Potato and Cabbage Cannelloni

Corned Beef:
1. Take a fat piece of corned beef and lather it in equal parts light brown sugar, corning spices, a few splashes of Michael Collins Irish Whiskey and a mild mustard.

2. Cover in 2 layers of aluminum foil and Cook in a 275 degree oven over night, or for 8-10 hours.

Potato and Cabbage Cannelloni:

1. Cut off the bottom core of your cabbage and simmer in water with corning spices and a touch of butter

2. When just cooked to tender, remove cabbage and chill. Reserve cabbage water for cocktails!

3. Remove the individual cabbage leaves as "sheets" . What isn't a nice sheet, chop up with some parsley and mix into your mashed potato.

4. In each sheet, place a line of mashed potato and roll up to form "cannelloni"

5. To serve the cannelloni, mix some instant potato flakes with grated Irish cheddar and room temperature butter. Top the cannelloni with this
mixture and broil or torch to desired crispness.

Slice the corned beef and serve with the whiskey drippings alongside one of the cabbage and potato cannelloni.